Generally speaking, pork wrapped in zongzi needs to be marinated for 4-5 hours. It can be pickled directly one night in advance and can be used the next morning. The curing time of the meat wrapped in zongzi should not be too short, so the pork is not easy to taste, which will affect the taste of zongzi.

Zongzi, commonly known as Zongzi, is mainly made of glutinous rice and stuffing, which is wrapped with Indocalamus leaves (or Hiragi leaves, bamboo leaves, etc.) and has various shapes, mainly pointed and quadrangular. Zongzi has a long history and was originally used as a tribute to ancestors and gods. The north and the south have different names. In the north, millet is produced, and glutinous rice is used to make zongzi, which is angular. In ancient times, it was called "angular millet" in the north. Because of the different eating habits in different places, zongzi has formed a north-south flavor; In terms of taste, zongzi can be divided into salty zongzi and sweet zongzi.

There are many kinds of zongzi. From the perspective of fillings, there are Beijing jujube zongzi wrapped with dates in the north. In the south, there are many kinds of fillings, such as mung bean, pork belly, red bean paste, eight treasures, ham, mushrooms, egg yolk, etc., among which Guangdong salted meat zongzi and Zhejiang Jiaxing zongzi are the representatives. 20 12 Zongzi was selected as one of the series of delicacies in the second episode of the documentary China on the tip of the tongue, The Story of Staple Food.